The majority of inspections will be unannounced, and the rating is based on how well the business is meeting the requirements of food hygiene law at that time. The score achieved may not be representative of overall, long-term food hygiene standards of the business.
Food safety officers give a rating based on a scoring system:
- 5 - Very good
- 4 - Good
- 3 - Generally satisfactory
- 2 - Improvement necessary
- 1 - Major improvement necessary
- 0 - Urgent improvement necessary
The Food Standards Agency sets out how food hygiene inspections are done based on the Food Law code of practice. Businesses are assessed on three areas:
- Hygiene (including: how food is prepared, cooked, re-heated, cooled and stored).
- Structure (including: cleanliness, condition and layout of the kitchen, equipment, lighting, ventilation, pest control and washing facilities).
- Confidence in management (including: evidence of a satisfactory, documented food safety management system, due diligence records, sufficiency of staff training and the confidence the food safety officer has in standards being maintained in the future).
The Food Standards Agency provide a free food safety management system called Safer Food, Better Business. This aims to help small/medium sized food businesses comply with current food safety and hygiene legislation. We suggest using this resource if you do not have your own equally effective food safety management system
